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Old 02-12-2013, 06:31 PM   #1
DiggerinOregon
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Default Robust Porter Recipe

I would like to get a little feedback on this recipe. I haven't brewed in a couple of years and am feeling a little rusty. I will ferment at 62 as that is the temp of the room it will ferment. I kind of like the cleaner finish the lower temp gives. Any thoughts would be appreciated.

Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.058 SG
Estimated Color: 31.3 SRM
Estimated IBU: 39.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.33 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.08 %
0.60 oz Magnum [13.10 %] (60 min) Hops 24.4 IBU
0.60 oz Amarillo Gold [8.20 %] (20 min) Hops 9.3 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 5.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 4.50 gal of water at 170.1 F 152.0 F
15 min Mash Out Add 4.25 gal of water at 181.4 F 165.0 F

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Old 02-13-2013, 04:23 AM   #2
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Default Porter recipe looks good

Looks tasty! Makes me want to brew a porter again!

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Old 02-13-2013, 02:57 PM   #3
DiggerinOregon
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Thanks! I was curious if you guys thought the 152 temp on the mash was too low for a porter?

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Old 02-13-2013, 05:07 PM   #4
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Quote:
Originally Posted by DiggerinOregon View Post
Thanks! I was curious if you guys thought the 152 temp on the mash was too low for a porter?
152 should be ok, though checking my recipes in BeerSmith the ones I have entered (From BYO, etc.) all call for 154.
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Old 02-13-2013, 08:38 PM   #5
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You have plenty of crystal in there, you could go either way with mash temp depending on how you like your porters.

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Old 02-13-2013, 10:00 PM   #6
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I wasn't thinking about the crystal being unfermentables. It's amazing what you forget when you walk away from brewing for a while. I was considering adding some lactose, when I rack to the secondary, but maybe I'll just ride this one out.

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